Description
Polyethylene terephthalate (PET), produced from ethylene glycol and either terephthalic acid or dimethyl terephthalate, is commonly used as packaging material for drinking water, mineral water, carbonated beverages and edible oils. The strength and permeability properties of PET, its resistance to chemicals and its high degree of transparency are the main factors that make it more applicable. Migration from packaging materials into products generally is concerned with minor constituents that influence the quality of the contained product by sensory or toxicological hazards. In Indonesia, BPOM has stated in PerBPOM No 20 in 2019 the specific migration limit for Ethylene Glycol is 30 mg/kg (ppm) and Diethylene Glycol is 30 mg/kg (ppm).
How can SIG help?
SIG laboratory can test the migration of ethylene glycol and diethylene glycol using a food simulant to ensure that there are no residues in your PET product and ensure that you comply with the regulations set by our country
Method of Analysis
The analysis for migration of ethylene glycol and diethylene glycol is carried out using a gas chromatograph.
Library of Knowledge
Verification Visit by the Indonesian Agency of Fish Quarantine, Quality Control, and Safety of Fishery Products (BKIPM) at SIG
SIG as a laboratory that conducts fishery products testing received a visit from the Indonesian Agency of Fish Quarantine, Quality Control, and Safety of Fishery Products (BKIPM) on May 31st, 2023, at SIG Central Lab located at Jl. Rasamala No. 20 Bogor City.This...
SIG successfully explained the importance of Sulfuryl Fluoride (SF) analysis at the Asia Pacific Food Analysis Forum (APFAN) 2023
On Wednesday 24 May 2023, SIG through its representative, Insan Patria as the supervisor of the research division, had the opportunity to present about the importance of conducting Sulfuryl Fluoride (SF) tests on rice in the Asia Pacific Food Analysis Forum (APFAN)...
Prove it Spicy by Scoville Heat Units Test!
CapsaicinoidsCapsaicinoids are the chemical components in capsicum that give the sensation of a spicy taste. The most common and most abundant capsaicinoid in hot peppers is capsaicin. In the food industry, capsaicin content is often used as added value in products as...
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